Name: French Medeleines with Indian Twist recipe by Insiya Kagalwala at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Butter- 115- gm; Eggs- 2- pc; Sugar- 100 - gm; Lemon zest - 2- tsp; Vanilla - 1- ts; Flour - 1- c; Baking powder ½ tsp- 1- tsp; Salt ⅛ tsp- 1- tsp; Saffron - 1- pinch; Pistachios paste- 4- tsp; Saffron color- 1- drop; Green color- 1- drop

Ingredients Serving: 4

Butter- 115- gm
Eggs- 2- pc
Sugar- 100 - gm
Lemon zest - 2- tsp
Vanilla - 1- ts
Flour - 1- c
Baking powder ½ tsp- 1- tsp
Salt ⅛ tsp- 1- tsp
Saffron - 1- pinch
Pistachios paste- 4- tsp
Saffron color- 1- drop
Green color- 1- drop

Instructions

Melt the butter in a bowl and set aside
whisk the eggs and the sugar with a hand blender till it turns creamy and ribbon consistency
whisk for 8 minutes approx
Add the vanilla and the lemon zest
Now seive the flour,baking powder and the salt in a separate bowl
To the egg mixture,gradually add the flour mixture with 3 intervals.Dont use the blender here.Mix with a spatula
Once the dry ingredients are incorporated into the egg mixture, Slowly pour the melted butter
Make sure the butter is not hot and do not pour all togther.Mix in 3 intervals
Divide the batter into 3.One leave as it for the white Madeleine
In the other batter add the Pistachios paste and the green color and mix well
In the 3rd batter add the Saffron strands and the Saffron color and mix well
Now refrigerate all the 3 batters for 30 mins
Take a Madeleine pan and Grease it with butter.Pour 1 tablespoon batter into each cavity
Store the leftover batter in the refrigerator again till you bake the next batch
Preheat the oven to 180⁰ c and bake the Medeleines for just 10 mins
The Medeleines are done when the top springs back when pressed.
Enjoy them when they are still warm.

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